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Takashi's Noodles Paperback – April 1, 2009
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From Publishers Weekly
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Takashi has “given us what’s become a rarity—a cookbook that is equal parts timely, useful, and pretty.”
Top Customer Reviews
His Japanese recipes are very solid and traditional recipes with beautiful presentation and photos. Pages 1-94 are Japanese recipes and pages 96-127 delves into other Asian as well as western noodle dishes.
The cold noodle dipping sauces are excellent with some innovative ideas such as tomato dipping sauce which I found very interesting. It does go extremely well with chilled somen noodle.
Now..onto the review:
This is a excellent book!
Takashi(who is a skilled chef in the Chicago area) has put together simple recipies that taste great and can be be made in a home kitchen without a monster effort. He also gives you a little backround about the noodles and the dishes so you can get a feel on how they are viewed in their native country. There are more than noodle recipies also-he includes recipies for Yakatori, Gyoza/Pot Stickers and many other common Asian Pub/Street food dishes that really fit in with the noodle recipies.
Plus, Takashi is not afraid to throw a Professional type recipie at you for a challenge if you so desire:look for the recipie with foam.
I am a professional chef and I can appreciate the simpliticy and ease of this book. I suggest a large 12+qt pot and a fine strainer or a china cap with cheesecloth to strain the soups as the only real things you need. Also, find where your local well stocked Asian Grocery store is at, as you will need to visit them for a few things that you won't find in a normal grocery store. If you can't find it locally, go online-Asian ingredients can be found online cheaply these days.
Just get this book if you are interested in Asian noodle soups/dishes and want a great, simple starting place Or you don't want to put a full day or three ala Momofuku to make noodle dishes.
PS: most of the packaged items called for in recipes can be found on Amazon. As Takashi tells us, it's better to make the dashi from scratch than to use the pre-made powders that are full of MSG.
Most Recent Customer Reviews
Disappointing as many of the ingredients are hard to find.Published 12 months ago by Gail J. Beutler
Bought for a present, they love it. Healthy ideas for a nice change in usual dinner plans.Published 21 months ago by JoJo